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Rice Is Nice

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When it’s done well and served warm, rice is a great boost to any meal. When it’s hot outside, it’s also great cold in side dishes and salads or even as an element in main courses.

There are so many different types of rice available these days, so experiment to find your own favorites to use in the following dishes.

Herbal Chicken-Rice Salad

(Meat)

2cups water or mild chicken broth

1cup converted long-grain white rice

3cups packed chopped mixed fresh herbs (cilantro, dill, parsley)

2tsps. extra-virgin olive oil

3Tbsps. red wine vinegar

1⁄4to 1⁄3 cup cold water

5cups baby lettuce

4cups of sliced or shredded cooked chicken

1small purple onion, thinly sliced

1pint cherry tomatoes, halved

salt and freshly ground black pepper

Bring 2 cups of water or mild chicken broth to a boil in a heavy saucepan. Stir in 1 cup of rice. Cover, reduce heat and simmer for 20 minutes or until all the water is absorbed. Let cool.

In a blender or the small bowl of a food processor, blend herbs, oil and vinegar until roughly chopped, scraping down sides.

With machine running, gradually add 1⁄4 to 1⁄3 cup cold water and blend until dressing is smooth. Season to taste with salt and pepper.

In a large bowl, toss baby lettuce with half of the dressing. Mix in chicken, purple onion, tomatoes and remaining dressing.

Season to taste with salt and pepper.

Serves 4.

Curried Brown Rice Salad

(Pareve)

1cup short grain brown rice

1⁄4cup olive oil

1⁄2to 3⁄4 tsp. curry powder

ground cumin/chili pepper to taste

1large onion, coarsely chopped

salt to taste

1handful chopped fresh cilantro

3⁄4cup golden raisins

1green apple, peeled cored and chopped

1yellow bell pepper, chopped

1⁄2cup scallions, chopped

Place rice in a big pot. Add 13⁄4 cups of water. Bring to a boil, cover, reduce heat to simmer and cook for 45 minutes, Remove from heat and keep covered for at least another 10 minutes.

In a large saucepan, put 1⁄4 cup of olive oil on medium high heat. Add curry powder and cumin or chili pepper to taste. Cook for a minute and then add the chopped onion and cook until translucent.

Put prepared rice in a large mixing bowl. Fold in the onions with the curry infused oil in which they were cooked. Taste the rice: If it needs more flavor, add more curry powder, chili, and cumin. Add salt as necessary.

Mix in cilantro, raisins, apple, bell pepper and scallions. Chill for at least a couple of hours and serve.

Serves 4.

Minted Tuna-Rice Salad

(Pareve)

1 and 1⁄2cups rice

1⁄4cup pine nuts or walnuts

1⁄3cup drained and chopped oil-packed sun-dried tomatoes

1⁄2small chopped red onion

1can (61⁄2 oz.) water-packed tuna, drained

1can anchovy fillets, drained and minced (optional)

1⁄4cup olive oil

1Tbsp. lemon juice

2Tbsps. red white-wine vinegar

1⁄2to 3⁄4 tsp. salt

1⁄4to 1⁄2 tsp. freshly ground black pepper

1⁄4cup thinly sliced mint leaves

Bring a medium pot of salted water to a boil.

Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly. Put the rice in a large glass or stainless-steel bowl. Chill.

When almost ready to serve, toast the pine nuts or walnuts over moderately low heat in a small frying pan, stirring frequently, until golden brown, about 5 minutes.